Cranberry Johnny Cakes

This is the first entry in my line of recipe try-outs for the new cookbook, Kitchen Sense by Mitchell Davis. I have been honored to be asked to do this by some food blogger friends of mine, and have graciously accepted the challenge. An official review of the book is forthcoming, but I can say it gets a fairly good review, especially about the lard issue.

Today's recipe is Cranberry Johnnycakes. I don't know why these are called "johnnycakes." I guess if we called them "Patty," we might have some sort of Nursery Rhyme infringment issue on our hands. They're kind of like hoecakes in that they contain cornmeal. But these are really tasty and sweet with the dried cranberries, plus they really fluff up. No cheating by using baking mix here. This is the real deal. Baking powder and baking soda. With permission from Random House and Clarkson Potter Publishers, I am reprinting the recipe exactly as it appears.

Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal or semolina
- 3 TBSP sugar
- 2 Tsp. baking powder
- 1 Tsp. baking soda
- Pinch of kosher salt
- 1/4 cup dried cranberries
- 2 large eggs
- 1.25 cups plain yogurt or a combination of sour cream and buttermilk
- 6 TBSP Butter

In a small saucepan or in the microwave, melt 4 tablspoons of butter and set aside to cool. Meanwhile, in a medium bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix in the cranberries. In a small bowl, beat the eggs then add the yogurt and mix well. Add this wet mixture to the dry mixture along with the butter and stir until just mixed. [[ed. note - stir for a ten count then back away .. just back away!]] The batter will be thick, almost like pudding.

Heat a large cast-iron or nonstick skillet over medium-high heat. Add some of the remaining butter. When the foaming subsides, drop 1/4 cup of batter into the pan to make each pancake. The batter will seem gloppy, but will spread out as it heats. Whe nthe surface of the pancakes begins to bubble or the bottoms are brown, flip them over and cook for about 3 minutes or until the undersides are browned. Remove from pan and serve immediately. Allow the pan to cool slightly off the heat for a minute or so before adding more b utter and coooking the second batch of pancakes.